Description
Easy Mustard Lemon Chicken and Potatoes is a comforting one-pan dinner with juicy golden chicken thighs, crispy potatoes, tangy Dijon mustard, fresh lemon, garlic, and thyme. It’s an easy family dinner with plenty of flavor and minimal cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 3 teaspoons fresh thyme leaves, divided
- 1 teaspoon salt, divided, or to taste
- 3/4 teaspoon freshly ground black pepper, divided
- 4 medium russet potatoes, cut into 1-inch wedges or chunks
- 3 tablespoons olive oil, divided
- 2 tablespoons freshly chopped parsley
- Fresh lemon wedges, for serving
- Extra whole-grain mustard, optional
Instructions
1. Combine Dijon mustard, whole-grain mustard, lemon juice, lemon zest, garlic, smoked paprika, 2 teaspoons thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
3. Pat the chicken thighs dry. Coat them evenly with the mustard-lemon marinade. Cover and refrigerate for 15 to 30 minutes.
5. Preheat the oven to 400°F (200°C).
7. Cut the potatoes into approximately 1-inch pieces. Toss them with 2 tablespoons olive oil, the remaining thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Remove excess marinade from the chicken skin and reserve it. Sear the chicken skin-side down for 5 to 6 minutes. Turn and cook for another 2 minutes, then transfer to a clean plate.
11. Add the potatoes to the skillet. Arrange their cut surfaces against the pan and cook for 3 to 4 minutes.
13. Return the chicken to the skillet skin-side up and nestle it among the potatoes. Spoon the reserved mustard-lemon mixture around the chicken and over the potatoes without heavily coating the chicken skin.
15. Transfer the skillet to the oven and roast for 25 to 30 minutes. Stir the potatoes gently halfway through if needed.
17. Check the thickest part of each chicken thigh with an instant-read thermometer without touching the bone. Cook until it reaches at least 165°F (74°C). Check that the potatoes feel tender when pierced.
19. Rest the chicken for 5 minutes. Sprinkle with fresh parsley and finish with fresh lemon juice if desired. Serve with the potatoes and mustard-lemon pan juices.
Notes
- Cut the potatoes into approximately 1-inch pieces so they cook at roughly the same pace as the chicken.
- Patting the chicken skin dry and keeping excess marinade away from the skin during searing encourages better browning.
- Fresh lemon provides both juice and aromatic zest.
- Yukon Gold or baby potatoes can replace russet potatoes.
- For a slightly softer mustard flavor, stir 1 teaspoon honey into the marinade.
- Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 535
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 30 g